These sticky and sweet squares are the perfect lunchbox or afterschool snack for all the kids who are returning to school in the next couple of weeks! The addition of toasted pecans really give these puffed wheat squares a delicious and unique flavour and texture.
1/2 cup margarine
1/4 cup honey
2 and 1/2 cups mini marshmallows or 24 regular marshmallows
1 tsp. vanilla extract
2 tsp. cinnamon
6 cups puffed wheat
1 cup pecans, chopped and toasted
Roughly chop the pecans and toast them in a skillet over medium heat for 6-7 minutes, or until lightly browned and fragrant. Be sure to watch them carefully so that they don't burn! If you do happen to burn them, throw them out and start over with a fresh batch of nuts, otherwise they will ruin the taste of your squares.
In a large bowl, combine the puffed wheat, cinnamon, and toasted pecans.
In a medium saucepan over medium heat, melt the margarine, honey, and marshmallows together. Once they have melted completely, remove from the heat and stir in the vanilla extract.
Pour the melted marshmallow mixture over the puffed wheat and gently stir with a large rubber spatula or wooden spoon until everything is evenly coated. Be careful and don't use your hands to mix because the marshmallow mixture is very hot. Press the coated puffed wheat into a greased 8x8" or 9x9" square pan if you want thick bars, or into an 8x11" or 9x12" rectangular pan for thinner bars. You can grease your pan with margarine or a non-stick cooking spray.
Refrigerate for 1-2 hours, or until the bars have hardened. Cut into squares and store in an airtight container.
*Recipe by Brooke McMillan